Title: Potato-Broccoli Cheese Soup
Categories: Soup
Yield: 6 Servings

		Vegetable cooking spray
1	c	Chopped onion
1 1/4	lb	Peeled cubed baking potato
		(3 cups)
1 1/2	c	1% low-fat milk
13 3/4	oz	No-salt-added chicken broth
		(1 can)
1 1/2	c	Finely chopped fresh
		Broccoli
1/4	ts	Salt
1/8	ts	Pepper
6	oz	Reduced-fat sharp Cheddar
		Cheese -- (1-1/2 cups)

Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion; saute 5 minutes. Add potato, milk, and broth; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes. Remove 1 cup potato mixture, and set aside.

Place remaining potato mixture in container of an electric blender; cover and process until smooth.

Return potato puree to pan; stir in broccoli, salt, and pepper. Partially cover, and cook over medium heat 8 minutes, stirring frequently. Add reserved potato mixture; cook 1 minute. Remove from heat; add cheese, stirring until cheese melts. Yield: 6 cups (serving size: 1 cup).

Recipe By : Cooking Light, Nov/Dec 1993, page 122

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